The Juicy Crab
296 E Michigan St, Orlando, FL 32806 · Permanent Food Service · License 5815005
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection2 high priority (1 fixed on the spot), 6 intermediate (1 repeat), 17 basic (6 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-39
- Complaint after follow-up on Sep 23Counts in full until a follow-up finds the problems fixed-20
- Safety score41
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 23, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Administrative complaint
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Server has watch and cleaning dishes in 3 compartment sink
More time given
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water and broken glass beer cooler by register at bar
Administrative complaint
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
More time given
- First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Employee washing hands without soap after eating an orange
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in ware wash area not working at all and glass washer in bar area not working at all. Both areas a 3 compartment sinks for ware wash
Intermediate6
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
No old tags at this time. Per manager only starting receiving oysters 2 weeks ago again since not selling item to much
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
For cooked corn and cooked potatoes at cook line
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand sink at server area used as dump sink, ice in basin of sink
No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink entrance to kitchen
No soap provided at handwash sink.
Hand sink entrance to kitchen
Repeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic17
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour container
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Cook eating an orange on cook line while preparing To Go order and touching box/container for food. Corrective action taken
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook
Fixed on the spotRepeat violation
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Server has bracelet
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Ice scoop holder at bar and server station is rusted Microwave at server station is rust on inside
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave server station
Repeat violation
Reach-in cooler interior/shelves have accumulation of soil residues.
Coolers at cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters Gaskets for coolers at cook line
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in drink coolers at bar
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back kitchen exit door
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Opening in ceiling by hit water heater
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone on bags for boil in bags foods for customers
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
No copy of latest inspection report available.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.